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I previously made eggplant pizzas where I coated the slices in salt to get the moisture out. (You can find the recipe here). And, while the salt helped to dry out the eggplant and make it easier to hold and bite like a real pizza slice, some people have mentioned that they can’t get over the salty aftertaste.

I didn’t find the eggplant to have any aftertaste or saltiness to it, but I decided to revise the recipe so that I would have a no salt version as well 🙂

I found the slices to be harder to hold, but they still had great flavor!


1 large eggplant
A couple tablespoons of avocado oil (or other oil of choice)
1 jar of marina sauce (left over jars are perfect for this because you only need a little bit)
1/2 cup mozzarella cheese
4oz lean ground turkey
9 slices of jalapenos
Himalyan Sea Salt & Pepper


Preheat your oven to 400 degrees.

Wash and dry your eggplant to start. Cut off the top and bottom to your eggplant and then slice the it length wise into 1/2 inch pieces.

On a baking sheet, lay the pieces of eggplant so they are not overlapping. Drizzle the slices with the avocado oil, salt and pepper. Rub in the oil and spices and then flip the pieces and repeat. Once thoroughly spiced and oiled, put the baking sheet in your oven and cook for 10 minutes. Flip the eggplant and cook another 10 minutes.

After 20 minutes of baking, pull the baking sheet out and set next to your toppings. Begin by topping each slice with 1 tablespoon of marina sauce. Next, add the turkey and jalapenos and then finish with a sprinkling of mozzarella.

Put the baking sheet back into the oven until cheese has melted. Once the pizzas are done, let cool for a few minutes and then dive right in!


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